Friday, May 22, 2009

Red Planet Cake w/ Ice Caps Icing

Not my photo: Credit goes to Lisa over at:
Stop and Smell the Chocolates

This is part of the Mars Collection
Mars aks " The Red Planet" due to the color of the planet.

This cake is a low cholesterol. The icing is very good- you only need a little so that reduces the calories. It is a moist cake, caution it will go fast. Will Serve about 12 people,serving size 3x3 inch piece.

1 package of Betty Crocker Super Moist German Chocolate Cake mix
1+1/3 cup water
1/2 Cup Vegetable oil
3/4 cup Egg beaters with yolk (these EB do not have as much Saturated fat as an egg)
Mix well; beat low speed for 30sec than high for 3 minutes.

I use a silicone baking pan 12x9 inch. Grease only the bottom. The cake will not stick so you need no Flour.

Bake in 325 Fahrenheit degree oven for 25-30 minutes. until a toothpick put in middle comes out clean.
Remove and cool completely in pan.

Ice Caps Frosting

3oz Philadelphia Cream cheese (do not use Low or fat free it does not hold up)
1/2 cup Cool whip Light Whip topping.
2 cups of Powder Sugar.

Cream- Cream cheese and powder sugar together- add Cool whip mix til blended.
remove cooled cake from pan and top with icing. Refrigerate leftovers.

"Copyright 2009 by Auntie E/M Dubro"

Wednesday, May 20, 2009

Auntie E's Pea-pickin'-Good Cake

This cake is a version of one my Mom use to make. I have changed some of the ingredients to suit my families taste buds. My daughter loves Lemons , Hubby loves real cool whip, and for me White cake mix with pudding in it is preferred.

For Cake you will need;
1 (18.25oz) Box Pillsbury Moist Supreme Classic White Cake mix
1 (11oz)can Mandarin Oranges in light syrup{do not drain}
1 Stick Unsalted Butter--Melted

3 Large Eggs

ut all ingredients in mixer and mix on low speed for 3 minuets
Divide batter equally into 3 eight inch round buttered and floured cake pans Bake at 350 degrees Fahrenheit for 20 to 25 minutes {until toothpick comes out clean} Cool cake on cooling racks

For Icing you will need;

1 (8-oz)can Crushed Pineapple, Drained well **
1 (3.4-oz) box lemon instant pudding

1 (8-oz) tub cool whip use regular.

Mix ingredients well and ice layers and top.
{do not ice sides}

**a tip for the pineapple- I drain the can, then put it in a double layer of paper towels and pat out some of the excess liquid.{a little is not bad -just make sure it is not too Dry}

"Copyright 2009 by Auntie E/M Dubro"

Monday, May 18, 2009

Experiencing Corn Fritters in Florida.

We went To Dixie Crossroads, a Seafood Restaurant in Titusville, Florida. They serve over 3million sugar dusted Corn fritters per year. We really liked them. Below is the recipe from the restaurant:

Corn Fritters

  • 2 cups flour
  • 2 eggs – beaten
  • 1 Tblsp. baking powder
  • 1 cup milk
  • ½ Tsp. salt
  • 4 Tblsp. Liquid butter blend
  • 4 Tblsp. Sugar
  • 1 cup whole corn – drained

Heat the cooking oil to approximately 350 degrees F. Sift the flour, baking powder, salt, and sugar together. Combine eggs, milk, and butter blend. Fold the egg mixture into dry ingredients. Add corn last. Drop by tablespoon into hot oil – deep fry about 5 minutes, turning periodically – or until they’re golden brown. Sprinkle with powdered sugar. If you don’t want to bother with cooking fritters from scratch, we have fritter mix available. All you have to do is add water and corn and fry them.

courtesy of Dixie Crossroads Restaurant

I thought I would also give you the Link to Dee's Corn Fritters recipe. Our Family recipe.

Tuesday, May 12, 2009

Captian Orion Breakfast Muffin

Meet :Name link for photo..
Captain Orion

Having proved his skill and bravery as an Imperial Guard on Mars, Captain Orion has been named the mighty protector of all Martians and visitors to our planet. His loyalty and dedication to Empress Glorianna inspire respect and discipline in his Legion of Imperial Guards. Captain Orion’s goal of universal peace includes not only Mars, but extends to your home planet as well!

Eyes: Radioactive Red
Hair: None

Favorite Flavor: Rocky Road
courtesy of Mars 2112
(A chocolate lover too. We will have to dream up a dessert for him later)
This breakfast muffin is name after him. All the protein he will need is in it.
**you will need**
1 English muffin- double fiber
2 slices of precooked Canadian Bacon
1 slice fat free Cheddar cheese
1/4 cup western style egg beaters
small dab of butter

Put English Muffin in Toaster, toast on medium til lightly browned. meanwhile-preheat a small skillet add Canadian Bacon, saute for 1 minute per side ( bacon should be precooked). Remove bacon. Add dab of butter and egg beater. cook til cooked though ( about 2 minutes). Be sure you flip it over after it browns one one side ( Looks like an omelet). Once cooked, fold in half and then in half again. Place one slice bacon on muffin half,top with cooked egg, add bacon slice #2, top with cheese, lastly Place second muffin half on top.
This is a high fiber, low sat fat . Healthy breakfast for the start of the day.

Friday, May 8, 2009

Empress Glorianna's Chocolate Cookie

Lisa over at Stop and Smell the Chocolates is having a fall fruit festival. I am re-posting this for the chocolate friday.

This is a Double Chocolate cookie. It is Made with White and Semi Sweet Chocolate. I have found Cooking the Cookies at a Low temp produces a much Softer cookie( like the ones you get in the mall). These cookies are trans fat free, and lower in Saturated fats. Since we are in the Mars Theme Months, we gave it a Martian name. Name after one of our favorite Martian at Mars2112 in New York City. I know she will love this Cookie, after all she is the Empress of Mars. Every time we go to Mars2112 she tells us how she loves Earthling Chocolate, it's the best in the galaxy! Learn more about the Mars Family.

you will need:
1 cup of Buttered Flavored Solid Crisco Shortening ( I buy in the the 1cup bars)
1/2 cup Granulated sugar
1/2 cup (Packed) Light Brown Sugar
2 large eggs at room temperature
2 teaspoons of Vanilla Extract
3oz Nestle (toll house) premier White Morsels

2-1/2 cups of unbleached flour
1/2 teaspoon Baking Powder
1/2 teaspoon baking Soda
1/4 teaspoon Salt
8 oz Nestle (toll house) real semi sweet Chunk Morsels.

First melt the White chocolate in the microwave. 30 sec then stir, another 30 sec remove and stir til melted completely- set aside ( close to your work space)

Put Shortening and Sugar in mixer- blend until creamy about 3-5 minutes.
Add eggs- one at a time, blending well after each egg is added.
Add Vanilla -blend well
Add Melted White Chocolate, blend well

Sift dry ingredients together, Add to Shortening/egg mixture- 1/3 cup at a time blend on low speed of mixture for 10seconds, continue pattern til all flour mixture is used.
Fold in Chocolate chunks.

roll about 1 Tablespoon of dough in hand-place on cookies sheet lined with a Silicone mat 2 inches apart ( if you do not have a silicone cooking mat, ask for one for Mothers' day or buy yourself one, it is the best investment I ever made!)

Bake at 300 degrees Fahrenheit for 18 to 20 minutes til golden brown. cool 2 minute then move to wire rack
makes about 4 dozen cookies

Have some Lemon English Ice Tea with that!

"Copyright 2009 by Auntie E/M Dubro"

Tuesday, May 5, 2009

Lemon English Ice Tea

When I lived in Europe I had an Friend from England. She introduced me to English Ice Tea. I really fell in love with it. This is my Version of the tea. It was mostly made of 1/2 earl Grey Brewed tea and 1/2 Lemonade.

Brew tea ( Lipton regular)

Lemonade(My Homemade)**
pour 1/2 cup of tea over a tall glass of ice cubes
add 1/2 cup of auntie E's Homemade lemonade
add slice of lemon on glass rim.

Auntie E's Homemade Lemonade

** Auntie E's Homemade Lemonade

1 cup of granulated white sugar
1 cup Water

Put in saucepan cook until syrup. do not walk away. stir constantly. when cooked down to syrup remove from heat. add 1 cup of Squeezed Lemon Juice. stir well. cool.

Put 48 oz of water in a 2 quart pitcher. add cooled lemon mixture. stir well.

*"Copyright by 2009 AuntieE/ Mdubro"

Friday, May 1, 2009

Auntie E's Almond Snaps

Not my photo: Credit goes to Lisa over at Stop and Smell the Chocolates

Years ago I sent a recipe to Southern Living for a cooking contest entry. During that time hubby was being reassigned to Korea. That meant we were moving from Missouri. I moved in with my parents for awhile. Now my mom received the Southern Living Magazines. One day I was looking through the magazine while in the viewing room, you know that room where you go to read and be alone. Most home have two or more nowadays. Back to the story...I was reading a recipe, it sounded so familiar, when I got down to the name I was shock it was ME!!!! I ran out of the reading room(yes pants were pulled up) and showed my mom. I was Published in Southern Living!!! The next day I received a check in the mail, my mail was redirected to my Parents home. I thought I would share that recipe with y'all. Except there is a little Chocolate twist added.

1/2 cup shortening
1/2 cup Almond paste
1/2 cup Sugar
1/2 cup Firmly Packed Brown Sugar
1 large egg
2 tablespoon Milk
1 teaspoon vanilla extract
1 3/4 cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mixing well.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on lightly grease cookie sheets (Nowadays I use a silicone mat-no greasing necessary).
Bake at 375 Fahrenheit for 12 to 14 minutes or until lightly browned; cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).

Now here come the chocolate twist . Once cookies are cooled. Melt some chocolate in a double boiler. Dip Half the cookie in the melted chocolate. Place on wire cooling rack til set.
Almonds and Chocolate, my favorites.Enjoy.

if you would like to participate visit Stop and Smell the Chocolate to link up and visit other Friday Recipes.

"Copyright 2009 by Auntie E/M Dubro"